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Dietary requirements: Dairy Free, Gluten Free, Vegan, Vegetarian

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Posted on: 22nd August 2022

Vegan Orange Chocolate Mousse

Summary

This recipe uses aquafaba to mimic the light peaks you usually achieve by beating egg whites. WHO KNEW!!! Aquafaba is unbelievably the water from cooked chickpeas and makes a fantastic substitute. This makes it suitable for vegans and those with egg allergies. You would not be mistaken for wrinkling your nose up right now, but rest assured this does work and works wonderfully for that matter. The water whips right up into fluffy peaks! It is recommended that you use an electric hand whisk as it can be quite hard work with a balloon whisk.

The peanut butter adds a little salty nuttiness with the orange cutting straight through it. The aquafaba makes the whole dish wonderful and light yet totally indulgent tasting at the same time. A delectable dessert indeed.

Ingredients

  • Serves 4
  • 1 cup sweet potato, peeled and cooked (225g/0.5 lb sweet potato)
  • ½ cup (125g) smooth peanut butter
  • ½ cup (50g) natural cocoa powder
  • 6 tbsp. maple syrup
  • 1 tsp. orange zest
  • ½ cup (120ml) chickpea brine
  • ½ tsp. lemon juice

Method

  1. Place cooked sweet potato and peanut butter in a food processor. Process until smooth and, then add cacao powder, maple syrup, and orange zest, blend again until smooth
  2. Place chickpea brine in a clean bowl. Add lemon juice and whip with an electric hand mixer until you achieve stiff peaks (this can take around 3-6 mins) – you should be able to invert the bowl, and the whipped brine should not move an inch
  3. Fold the whipped peaks into the chocolate and mix until well combined. The mixture will deflate slightly. Spoon the mixture between 4 small serving glasses and place in the fridge for 8 hours (or overnight) for the mousse to set

Nutritional Content (per serving)

Calories

332kcal

Fat

17g

Sat Fat

4g

Protein

11g

Carbs

42g

Sugar

24g

Fibre

7.5g

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